And I would add - Why throw out all that wine from the bottom? Sure at first it's 75%-90% sediment but... after the gross lees are gone, I save the bottom part of the bucket/carboy. I put it immediately into the fridge and normally within 4-5 days the real lees drop out and I have some wine to use for topping off. Even if you don't want to use it for topping off, it gives you a pretty good idea what you've made. I share some of it with the wife and we discuss it she thinks it will need sweetening up. Other than being a bit on the sharp side, it's decent wine. Of course I know I'm being overly frugal but when I first started making wine I got busy after racking and after about 30 minutes I looked over at what I had left in the carboy you could already see some clearing.
Today I filtered some Peach - Riesling and had about 6 ounces left that was just the cloudy bottom dregs. (This is the last rack before bottling) In any case that last bit is excellent and I'll let the wife decide if she wants it sweetened up at all.
We all work differently at this but for me, since I've only been doing this for 3 years, I'm still anxious to get that finished wine adjusted and bottled. So these rackings provide me a little chance to sample the goods. Some days when I'm racking 3-4 different batches, that sampling is a pretty doggone good reward for the effort involved.